Easy Creamy Cauliflower Alfredo (Printer-Friendly)

Light, velvety pasta with creamy cauliflower sauce for guilt-free comfort food.

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into florets (approximately 24.7 ounces)
02 - 3 cloves garlic, peeled
03 - 1 small yellow onion, chopped

→ Dairy & Alternatives

04 - 2 tablespoons unsalted butter
05 - ⅓ cup grated Parmesan cheese, plus additional for serving
06 - ½ cup milk, dairy or unsweetened plant-based

→ Pasta

07 - 12.3 ounces fettuccine or linguine

→ Seasonings

08 - 1 teaspoon salt, plus additional to taste
09 - ½ teaspoon freshly ground black pepper
10 - Pinch of ground nutmeg, optional

→ Garnishes

11 - Fresh parsley, chopped, optional
12 - Extra Parmesan cheese, optional

# Method:

01 - Bring a large pot of salted water to a boil. Add cauliflower florets, garlic cloves, and chopped onion. Cook for 8 to 10 minutes until cauliflower is very tender.
02 - Using a slotted spoon, transfer the cooked vegetables to a blender, reserving the cooking water.
03 - Add butter, Parmesan cheese, milk, salt, pepper, and nutmeg if using to the blender. Blend until completely smooth and creamy. Add a splash of reserved cooking water if needed to reach desired consistency.
04 - In the same pot, cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain pasta in a colander.
05 - Return drained pasta to the pot. Pour cauliflower Alfredo sauce over pasta and toss thoroughly to coat. Add reserved pasta water as needed to achieve desired creaminess.
06 - Taste and adjust seasoning as needed. Serve immediately, garnished with fresh parsley and extra Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It tastes like indulgence but leaves you feeling energized, not sluggish.
  • Your blender does almost all the work, turning humble cauliflower into something that feels fancy.
  • This is the rare recipe where serving it to guests never reveals it's secretly good for you.
02 -
  • Don't skip cooking the cauliflower until it's truly tender—undercooked pieces will make your sauce grainy instead of silky.
  • That reserved pasta water is not optional; the starch in it helps the sauce cling to the noodles and creates that beautiful coating.
03 -
  • If you don't have a high-powered blender, a food processor works just fine—pulse until smooth rather than trying to get it silky all at once.
  • Taste the sauce before adding it to the pasta; it's easier to adjust seasoning when it's separate than trying to fix it after everything's combined.
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